Thursday, March 13, 2014

Dalmoth Namkeen Recipe / Chana dal Namkeen Reccipe OR Mung dal Namkeen Recipe


Dalmoth Namkeen Recipe / Chana dal Namkeen Reccipe OR Mung dal Namkeen Recipe  


Ingredients


Chana Dal or Mung dal  - 2 cup
Oil - to fry

Spices to be Mixed

  • Salt - 1/2 tsp (add to taste)
  • Chat masala- 1/2 tea spoon 
  • black salt/ red saltt - 1/2 tsp
  • Amchur(mango) powder - 1/4 tsp
  • red chili powder - 1/2 tea spoon 

Directions

  • Wash Chana dal and soak in water for 2 to 3 hours.
  • Remove all water from the chana dal, keep dal on a dry thick cotton cloth or in a paper towel for 10 minutes, spread out evenly so that all the water is removed.

  • Pour oil in a frying pan(kadhai) and heat for frying, heat oil on a high flame.
  • After the oil is heated  put dal in hot oil. Fry till dal becomes crispy and it comes light brown in color then take out. 
  • Fry the remaining dal in the same manner.
  • Fry dal till it turns crispy(press dal with your fingers to check if it's hard).
  •  Take out the dal and keep in a strainer or a  paper napkin to remove excess oil.
  • Add all the spices to the dal. The spice has to be  finely crushed.
  •  Once dal cools off fill it in an air-tight container. 
  • You can preserve this dal for a month or more ,You can mix these dal in a mixture as well, Like in chuda.


Tips

  • The dal to be fried is wet so when it is put in water the temperature of water decreases instantly, so the flame has to be very high. If oil is not very hot then dal becomes hard instead of  Namkeen and crispy.
  • You can Use same pattern for moong and masoor dal.
Thanks,
Shivi.






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